I am going to be attempting my first square cake next weekend, a wedding cake, actually...BC icing. (1/2 butter 1/2 shortening, so not super crusting...but will crust...) 3 tiers, stacked. I've done 'sheet' cakes, and usually end up covering my corners with borders, etc. Would like to maybe leave some 'naked' on this cake, if they look good enough!
SOOO....Who has some tips on getting those corners straight and sharp looking? I intend to play around a little this weekend to practice, and would love some tips from all you experts!
Anyone? I know you're out there, all you square-cakers...
Sharp square corners are not easy! My best tip...buy Sugar Shack's buttercream DVD and watch how she does it. I hate corners! LOL!
I hate them too. Bench scrapers are helpful, as is crusting icing, fondant smoothers and palette knives. And Patience!!
Sorry. duplicate post.
have you read this tutorial?
1/2 butter 1/2 shortening shouldn't make a difference for crusting BC. It's the sugar to fat ratio. Less fat to sugar more crusting.
Cool - thanks! That tutorial is helpful - will practice on a cake pan, I think!